It’s the start of 2012; I suppose that means I need to start this post by wishing you all a Happy New Year! Typically for a family with a young child we stayed in on New Year, meaning we missed out on the festivities. This also led to me spending the turn of the year complaining – quite loudly – about how the nearby fireworks had awoken Mia who was now sitting in bed and crying.
We always celebrate the first day of the new year by sitting down as a family for a traditional roast dinner (no healthy eating here, at least not yet!). As yesterday was my turn I cooked red cabbage braised in red wine and clementine juice, goose fat fried potato wedges, and the delicious roast ham you see here. The photograph hardly does it justice, the meat was tender and moist and it was full of flavour.
My joint was fairly small at just 1.5kg so I didn’t need to soak it to remove the saltiness; instead, I just put it in pan of cold water, brought it to the boil and then removed the water before starting the process. If your joint is larger it will almost certainly need soaking, ask your butcher and he will be able to advise you how long to do this for.
On a side note although I’ve suggested a 50/50 honey and mustard mix below as the glaze, I actually used the new Maille Dijon Mustard with Honey. It tastes truly delicious but I think you could do it at home just as well. I would definitely use a good quality Dijon mustard, though.
Recipe: Honey-Mustard Roast Ham
Summary: This honey-mustard roast ham is full of flavour and is so easy to make. Enjoy it hot as a Sunday roast or cold with salad.
- 1 Ham
- 2 tbsp Runny Honey
- 2 tbsp Dijon Mustard
- Salt & Pepper, to taste
- Start off by soaking your ham as recommended by your butcher. For my small joint I didn’t soak, instead placed it in a large pan of cold water, brought it to the boil and then disposed of the water before starting the process as below. Tasting a small piece will tell you if it still needs soaking.
- The second stage is to boil your ham; don’t worry, this doesn’t take away the flavour instead leaves it deliciously moist inside. Do this for 20 minutes per pound (450g).
- Remove the ham from the water and when cool enough to handle cut the skin away from the fat. Score through the fat in a criss-cross pattern, then grind fresh black pepper over the fat.
- Roast in a pre-heated oven for 20 minutes at 180 degrees c before removing and coating with the honey mustard liberally.
- Return to the oven for a further hour until the outside is golden, then remove and stand for 20 minutes before carving. I prefer the meat hot as it is deliciously moist.
Preparation time: 20 minute(s)
Cooking time: 2 hour(s)
Number of servings (yield): 4